Food Processing’s Food For Thought Podcast

Ingredion’s Full System Approach to Formulation

As every food and beverage manufacturer knows, there are a lot of decisions that go into developing a new food or beverage product. Texture, mouthfeel, and taste, are only the beginning. From certifications to verifications, sometimes it helps to have a little guidance from ingredient experts.  
In this special Bonus Episode, we’re talking with Corie Beyers and Kara Selgrade of Ingredion about new product innovation – including the influx of plant-based products – as well as how Ingredion is working with manufacturers to help them formulate better and faster. 
Learn more about this episode's sponsor, IngredionRead the full transcript of this episode on Food Processing

How Van Drunen Farms is Truly Serving Its Customers

How closely do you follow the USDA's Dietary Guidelines in your own life? Are you consuming enough fruits and vegetables? In today's special bonus episode of the Food For Thought podcast, we're talking with Brendan Kesler, an innovation strategist with Van Drunen Farms about that very topic. 
Listen in as we talk about the evolution of Americans' eating habits, especially as they relate to fruits and vegetables. We take a deeper dive into why consumers struggle to get their recommended daily amount of fruits and veggies as well as learning more about the TruServ program that Van Drunen Farms is introducing to help make sure we're all getting the nutrients we need. 
Learn more about Van Drunen Farms 
Read the transcript of this episode on Food Processing.

What Does the Second Half of 2021 Hold For Product Innovation?

Are comfort foods still trending? Why are so many brands doing product-mashups? And is plant-based here to stay?  We answer those questions and more during this episode of the Food For Thought podcast. 
In this episode, we’ve got Arwen Kimmell, Director of Innovation Marketing at JPG Resources helping us predict what product innovation will look like for the rest of 2021 and into 2022. You won’t want to miss this episode because we break down the what, the why, and even the when of food and beverage product innovation for the next year. 
Learn more about JPG Resources
Read the full transcript on Food Processing

Ingredion’s Full Circle Approach To Holistic Value

With me on the podcast today are Ingredion’s Ramesh Thiyagarajan, Carolyn Phillips, and Kelly D'Amico. 
In this episode, we're talking about a new program Ingredion is rolling out called 360 Value. In fact, this podcast might be the very first time you're hearing about it. Listen in over the next 15 minutes as we talk about what 360 Value is, why it's important, and how it benefits food manufacturers and the consumers they serve. 
Within this episode, we take a deeper dive into consumer insights including topics such as health benefits, well-being, sustainability, and value. We also discuss how Ingredion helps its customers deliver environmentally-friendly products as well as what the company can do to help processors reduce costs or to be more profitable. 
Learn more about this episode's sponsor, Ingredion
Read the full transcript of this episode on Food Processing 

How Your Super’s Approach to Product Development Helped it Grow a Healthy Following

In this episode of the Food For Thought podcast, we talk to Kristel de Groot about Your Super’s consumer-centric approach to product development. From the company’s very personal beginning to its current status as certified B-Corp wellness brand, Your Super’s Co-Founder Kristel walks us through how the company finds its inspiration for launching new products. We also talk about funding, COVID, and what advise Kristel has for up-and-coming brands wanting to make a name for themselves. 
Learn more about Your Super at yoursuper.com
Read the full transcript of this episode on Food Processing

Debugging Transportation & Food Safety Issues with IFC

We recently talked to Pamela Peckman and Sharon Dobesh of Industrial Fumigant Company (IFC) to gain a better understanding of the pest control issues that can arise during food and beverage transportation.
During the next 20 minutes we talk about common pests found in shipping as well as regulations surrounding sanitation and pest-free shipping.  Stick around until the end, where we discuss preventative measures food facilities can take as well as specific ways IFC can help food and beverage processors with their pest management programs. 
This episode is sponsored by IFC
Read the full text of the transcript on the Food Processing website

How PepsiCo is Helping Female Founders Find Funding in Food & Beverage

On today’s episode, we’re talking with Devaunshi Mahadevia, Director of Global Marketing for SunChips and the Global Lead on WomanMade, about how PepsiCo’s WomanMade program is supporting the economic advancement of women in the food system.
We cover a lot of ground in a short amount of time, including why programs like WomanMade are needed, how it’s helping female food founders, as well as how PepsiCo’s Food For Good Program is helping to fight childhood hunger while also supporting women-led small businesses.
Learn more about the WomanMade Community on Hello Alice.
Learn more about the Food For Good program.
Read the full transcript of this episode on the Food Processing website

How Do We Solve the Food Industry's Supply Chain and Skills Gap Issues?

On the podcast this week is Robert Hersh, National Managing Principal in Manufacturing and Food and Beverage for Grant Thornton. Throughout the next half-hour, we talk about the results of the firm’s 2020 Digital Supply Chain Survey as well touching upon Food Processing’s own 2021 Capital Spending Outlook.
We cover a lot of ground in 30 minutes, including talking about how food and beverage processors can become better equipped at assessing supply chain risk as well as discussing how digitalization and other technologies are playing a significant role in the future of the food and beverage workforce.
Read the transcript of this episode on the Food Processing website. 

Operating Under Pressure With Kaeser Compressors

Welcome to a special bonus episode of the Food For Thought Podcast. We recently sat down with Kaeser Compressors’ Bill Kemph, Neil Mehltretter, and Michael Camber to talk about the company’s custom enclosed compressed air systems.
A global leader of compressors, blowers, and vacuums, Kaeser Compressors designs and builds compressed air solutions that help facilities optimize and improve their operations.  In addition to installing equipment, Kaeser also provides customized solutions—including prebuilt compressor rooms—that food and beverage processors can drop in right next to their facility or plant.
In this episode, we talk about service, reliability, benefits and costs of a Kaeser Compressed Air Solution as well as reasons why a processor might consider moving their air system outside of their plant.
This episode is sponsored by Kaeser Compressors
Read the full transcript on the Food Processing website

The Family Legacy’s Leading Ladies

What does it take to keep a 141-year old meat processing company thriving in Rochester, New York? We’ve got that answer and more in this episode of the Food For Thought Podcast. Today’s guest is Julie Camardo. She’s the CEO and fifth-generation owner of Zweigle's, a meat processing company based out of Rochester. 
In the next half-hour, we cover a lot of ground. We talk about what it was like growing up in the family business, and how she—and the company—give back to the Rochester community in ways you won’t believe. We also talk about what it’s like to be a woman in a male-dominated field and how the women who came before her helped pave the way to make Zweigle's the certified women-owned business it is today. 
Read the transcript on Food Processing